Hummingbird Cake

Serves 12

Ingredients
3 cups plain flour
2 cups caster sugar
1/2 tsp salt
1 tsp bicarb soda
1 tbsp baking powder
1 tsp ground cinnamon
3 eggs
1 1/2 cups oil
1 tsp vanilla essence
1 x 250g can crushed pineapple (with its liquid)
2 ripe bananas, chopped
250g cream cheese, softened
80g butter, cut in small cubes
Juice of 1/2 lemon
1 cup icing sugar
Flesh of 1 mango, cubed

Here's how
1. Preheat oven to 160C. Combine flour, sugar, salt, bicarb soda, baking powder and cinnamon in a large mixing bowl. Stir in eggs and oil, then add vanilla essence, crushed pineapple with its liquid and the bananas.
2. Pour into two buttered and floured 20cm cake tins. Bake for 40 minutes or until cooked. Leave in tins for 10 minutes before turning out onto a cake rack to cool.
3. To make the icing beat cream cheese, butter, juice and icing sugar until light and fluffy but not too soft. Mix in three-quarters of the mango flesh.
4. Use half the mango icing to sandwich the two cakes. Spread remaining icing on top and decorate with any remaining mango flesh. Store in the fridge until 10 minutes before serving.